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Title: Limoncello Zabaione
5 organic egg yolks
¼ c caster sugar
½ c Vin Alto Limoncello
¼ c dry white wine (Vin Alto Unwooded Chardonnay)
1. In a large heat proof bowl combine the egg yolks, sugar and whisk together briefly (alternatively, a double sauce pan can be used).
2. Set the bowl over a pan of simmering water, so that the water does not touch the bowl. Continue to whisk for approximately 12 minutes, while gradually and slowly adding the Limoncello and dry white wine. The mixture should be thick and creamy and well combined.
3. Remove from the heat and continue to whisk for 5 minutes.
4. Serve warm in individual dishes.
Provided by Vin Alto, Auckland, New Zealand.